Italian Sausage and Broccoli Rabe Pasta

0 Heat [wprm-ingredient text="¼ cup extra-virgin olive oil" uid="0"] in a large (12-inch) deep sauté pan over medium heat. Add [wprm-ingredient text="½ cup chopped onion" uid="3"]  and a big pinch of salt — it helps release water and soften the onions faster. Cook, stirring, 2–3 minutes until softened.
2 Meanwhile, bring 4–5 quarts of water to a boil and salt generously. Cook [wprm-ingredient text="½ pound orecchiette" uid="9"] until al dente. If you're using pasta water instead of chicken broth, scoop out ½ cup before you drain — it's easy to forget and you'll need it in step 4.
7 Increase the heat to medium-high. Add [wprm-ingredient text="1 pound Italian sausage, hot or sweet" uid="1"] (with casings removed) to the pan, breaking it up with a spatula as it cooks. You want deep golden-brown edges, not just cooked through. This takes 5–7 minutes so don't rush it.
1 Stir in [wprm-ingredient text="½ teaspoon crushed red pepper" uid="7"] and [wprm-ingredient text="2 finely chopped or grated garlic cloves" uid="6"] and cook about 1 minute, until fragrant. Pour in [wprm-ingredient text="½ cup chicken broth" uid="11"] or reserved pasta water. Pile the broccoli rabe on top — it will look like too much for the pan. It isn't. Cover and cook 5 minutes, until the rabe wilts down and turn bright, vibrant green.
4 Add the cooked pasta and [wprm-ingredient text="½ cup grated Parmesan cheese" uid="10"]. Stir everything together over low heat until the sauce coats the pasta. Taste for salt and pepper before serving.